Spreadable Refridgerated Butter foodhacks

Butter gets too soft if left out of the fridge, and it spoils. I don't like margarine, and the nitrogen gas infused "whipped" butter is a real disappointment. Here then, is my offering to the foodhack gods:

1) Melt a known volume of salted butter in the nukrowave or on the stove.

2) Pour in an equal amount of very light olive oil. Mix thoroughly.

3) Pour the mixture into containers with tight fitting lids.

4) Refrigerate.

Important Tips:

a) It must stay cold. If you leave it out of the refrigerator for too long, it will begin to separate. You can fix this by re-melting it, but that's a pain.

b) I use olive oil because it's a MUFA, and MUFAs are good for you. Any similar MUFA oil which becomes solid when cooled will work.

c) I have experimented with PUFAs, like Canola oil, and found that keeping the butter spreadable when cold requires much less than a 1:1 ratio, but since I prefer to use a MUFA, I do not know the ideal proportions. I'd try a 3:1 butter to canola oil if I tried it again.

d) Unsalted butter produces a very bland mixture. Ick.

Submitted February 16, 2017 at 10:57PM by Kunning-Druger http://ift.tt/2lbTjuY foodhacks

Keep your Green Onions from Wilting foodhacks

For the longest time, I'd only get a day out of my green onions before they wilted in my refrigerator. Now, I wrap them in a plastic grocery bag and they stay good for five days to a week.

If you don't get groceries in plastic bags, you can use any loose plastic bag that will fit them and use the bag over and over as it won't really get dirty.

Submitted February 22, 2016 at 12:20AM by Cazmonster http://ift.tt/24kJdsF foodhacks

Easiest way to make some hard "boiled" eggs! foodhacks

I saw a bunch of eggs doing nothing in my refrigerator, and thought why not make some hard boiled eggs? Well, the reason why not is because i'm terrible at making them.

I started researching into which one of my kitchen appliances might make this easier, and found out that you can steam eggs in a rice cooker!!!!!

Here's what it takes:

• Rice cooker with steam setting.


• 2 Cups of water.


• 20 minutes of steaming them


• Ice water bath for 2 or 3 minutes.


• Peel under gentle running water for easiest and cleanest peel.

This blew my mind. Not only is it super easy to do, but they are crazy easy to peel and cooked perfectly every time.

Enjoy!

Here is a timing guide for different consistencies of eggs:

Egg Consistency	Time to steam
Soft Boil	10 Min.
Medium Boil	15 Min.
Hard Boil	20 Min.

Submitted December 18, 2014 at 07:28AM by yblock http://ift.tt/1x0QFuZ foodhacks

[Request] I need to use up 14 cups of frozen Edamame in a week. foodhacks

I'm living in college dorms and going home for the break, and the dorm administration wants us to defrost and unplug our refrigerator before we leave. Right now I have around 7 bags (2 cups each) of frozen edamame that I want to use up and not throw away, but eating them normally would get old quick. Any good and simple recipes that involve these beans?

Submitted December 06, 2014 at 01:48AM by solruki http://ift.tt/1CNTeDk foodhacks